Snack

Smoked Paprika Roasted Chickpeas

May 25, 2019 /

Chickpeas are most often known to be the main ingredient for hummus. However, this recipe involves roasting canned chickpeas in maple syrup, bourbon smoked paprika and sea salt.

Note: This is not an affiliate post. I am not being paid to endorse any products or sites. The opinions are my own, as are all photos. Reference links are provided.

Roasting Chickpeas


This roasted chickpea recipe is very simple to make! The chickpeas are seasoned with Bourbon Smoked Paprika that I found at the grocery store. Even better, this product was made right here in my home state of Kentucky. It’s made by a company called Bourbon Barrel Foods. The deep smoky flavor of the paprika paired with maple syrup make this healthy snack a real treat. It has the sweet and savory taste that I often crave, but much healthier than grabbing something convenient out of the pantry like a candy bar, or bag of chips. 

Bourbon Smoked Paprika made by Bourbon Barrel Foods


The process of making roasted chickpeas is very simple. First, you rinse a can of chickpeas in cold water. Next, you preheat the oven and a line sheet pan with parchment paper.  Then you mix all of the ingredients in a bowl and pour the coated chickpeas onto the prepared sheet pan. Bake for about an hour total and let cool completely before eating. 


There are few techniques you can use to ensure your chickpeas turn out well: 

  • Drain the chickpeas on a paper towel to ensure they are dried before baking. 
  • Cook chickpeas in a single layer to ensure even baking. 
  • Half way through baking, stir the chickpeas. 
  • Lining the sheet pan with parchment paper prevents the chickpeas from sticking and makes clean up quick and easy. 
  • Store cooled chickpeas in an airtight container to keep for up to 5 days. 

About Chickpeas: history, cultivation & health facts

So what is a chickpea? It’s a legume that is grown for it’s seeds. Harvesttotable.com describes the chickpea as “…a tender annual legume, a bushy plant that grows to about 18 inches tall and has pairs of dark green, compound leaflets that look like vetch.” The seeds are harvested from pods just like other legumes such as peas or beans.

You may also have heard of chickpeas called Garbanzo beans or Egyptian peas. It’s all the same. Just different names for the same food. Whatever you choose to call them, chickpeas can be purchased fresh, dried, frozen, or canned.


I looked into the health benefits and history of chickpeas. According to Purdue University Center for New Crops & Plant Products, chickpeas may have been first domesticated in the Middle East. Chickpeas are now important crops grown in Mexico, some South American countries and the United States. Wild chickpea varieties are still bountiful in Turkey, Iran, Afghanistan and Central Asia. 


According to Biena Snacks, “Chickpeas are a superfood with protein, fiber and nutrients such as calcium, iron and more.” Chickpeas seem to be a great dietary alternative for me while I’m focused on avoiding unhealthy snacks. Beyond snacks, I have even seen chickpeas used as a salad topping and of course the main ingredient for hummus. 

A Versatile Legume


I really enjoyed eating this snack. My husband was caught digging into the bowl of roasted chickpeas I kept on the counter this week. I guess I’ll have to make a double batch this weekend. I am also going to play around with some different flavor combinations. Chickpeas seem so versatile and can be the perfect blank canvas for a snack recipe.

Now I need your ideas…

What flavor combinations should I try on the next batch of roasted chickpeas? 

References:

Sweet & Smoky Roasted Chickpeas

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Servings 4

Ingredients
  

  • 1 can chickpeas 15 oz can
  • 1/2 teaspoon bourbon smoked paprika or smoked paprika of your choice
  • 1/2 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 teaspoons maple syrup

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Rinse chickpeas in cold water and let dry on paper towel for about 10 minutes.
  • Line a metal baking sheet with parchment paper.
  • Combine chickpeas with remaining ingredients in a medium sized bowl and stir until chickpeas are coated well.
  • Spread chickpeas in a single layer on baking sheet. Bake 15 minutes. Stir lightly or shake pan lightly to turn over chickpeas. Bake an additional 15 minutes.
  • Remove pan from oven and let cool completely before eating. Store in an airtight container.

Notes

  • Draining the chickpeas on paper towel ensures they are dried before baking and won't be soggy.
  • Cook chickpeas in a single layer to ensure even baking.
  • Lining the sheet pan with parchment paper prevents the chickpeas from sticking and makes clean up quick and easy.
  • Storing roasted chickpeas in an airtight container will keep for 3-5 days.

24 Comments